Tools:Piping bags (you can also use ziplock bags!)StyrofoamCake-pop sticks

Yield: 24 Chocolate Covered Strawberries

How to Make:

1. Wash and dry the strawberries (leaving on the green leaves). They need to be very, very dry! I can't stress this enough because water and chocolate are enemies! You can drain out most of the moisture and then dab them with some paper towel. I usually set them on a rack to dry further while I melt the chocolate.

2. I melt chocolate the old-fashioned way... using the stove... but you can go ahead and pop it in the microwave if you wish! Chocolate likes to melt at a low temperature, so be careful not to burn it... this will cause it to cease up!

3. Take your sticks and poke them into the leafy end of each strawberry. Dip the strawberries, one by one, into the melted chocolate wiping off any excess and push the sticks into the styrofoam piece such that they stand upright. Once you have a nice assortment of white, milk, and dark chocolate coated strawberries, pop them in the fridge until they solidify (about 10 mins). Note that if you only want one layer of chocolate, you need to decorate the strawberries before setting them in the fridge to solidify such that the nuts and toffee pieces adhere.

4. You can dip the strawberries into a different type of chocolate for a nice layering effect and pop them back in the fridge to solidify again. At this point, you can put the leftover chocolate into piping bags (or use a ziplock and cut a very fine tip). Take the strawberries out of the fridge and go crazy with your piping bag! Check out the video above for ideas!

Let them sit in the fridge until ready to serve!

You can leave them on the sticks and make bouquets for gifting, or set them in a mason jar or vase. You can also take them off the sticks and set them on a platter!Sky's the limit!